Georgian white dry wine is popular far beyond the country's borders. It is characterized by a bright and rich taste, which is obtained thanks to local grape varieties and special traditions of winemaking. The white wine is made according to the traditional European technology in combination with Kakhetian methods, during which the raw material is fermented together with grapes and seeds for four months. This creates a characteristic aroma and creates an extractive wine, the unique bouquet of which will be remembered for a long time. Rkatsiteli and Mtsvane varieties are usually used in production. Georgian masters produce excellent semi-dry and semi-sweet as well as dry wines with a slight tartness and acidity.